Fri, 20 May 2011
On the latest episode of Wild Abundance we journey to nearby Pennsylavania for a lovely and lively exploration of artisan cheesemaking with Melanie of Keswick Creamery. Highlights include:
Keswick Creamery creates handcrafted farmstead cheeses in Newberg, PA from milk produced on our grass-based farm in a humane and sustainable way. Find out more at http://keswickcreamery.com/. |
Wed, 27 April 2011
In our latest episode of Wild Abundance we sit down with Michele Thornett of Michele's Granola to celebrate her artisan creations and learn about her evolution from homespun business to commercial kitchen. Highlights include:
What's the buzz?! That crackling sound you hear is audio static - however since we believe that everything is energy - we hear the energy of our upper limit problem - the human tendency to create something to limit life's pleasure and enjoyment. We were just having too much fun! For more information on what caused this static and to explore any static in your life, read "The Big Leap" by Gay Hendricks MICHELE'S GRANOLA is all-natural, artisanal granola, handmade in Michele's small batch bakery in Maryland. Michele's Granola is made from scratch with premium all-natural and organic ingredients, slow baked to a crispy golden brown, and delivered practically right out of the oven, resulting in its distinctive homemade quality and incredibly loyal customer following. Michele Thornett began her granola business at a farmers market in 2006, and five years later she and her granola team are as focused as ever on the exceptional taste of their products. Special care is given to each batch they bake to ensure maximum freshness and consistent homemade flavor. They are committed not only to providing a delicious, wholesome breakfast experience, but also to running an authentic and environmentally conscious business. Product and purchasing information is available on their website at www.michelesgranola.com. |
Tue, 19 April 2011
On our latest show we relax at home in Rockville, Maryland with Ray LaSala, president of the Mycological Association of Washington, to explore an exciting topic of the spring season: mushrooms and foraging.
|
Mon, 4 April 2011
In the latest episode of Wild Abundance - we travel back to our roots in Chicago for a beautiful conversation with legendary newsman Bill Kurtis of Tallgrass Beef. We discover the magic of the prairie, Bill's journey from journalist to sustainable rancher and the benefits and delights of grass fed beef. Highlights include:
Tallgrass Beef is a grass-fed and grass-finished beef company out of Sedan, Kansas founded by journalist, rancher and conservationist Bill Kurtis. Find Tallgrass online at www.tallgrassbeef.com, in supermarkets in Chicago or in fine restaurants around the country. The grass-fed beef revolution is here, and Tallgrass Beef Company is leading the way. We invite to explore our site to learn the benefits of grass-fed beef, and why we believe our grass-fed beef is healthier, tastier, more environmentally responsible, and more humanely raised than any grass-fed beef available anywhere. When it comes to 100% grass-fed beef, Tallgrass Beef sets the standard.
|
Sat, 26 February 2011
We enjoy an afternoon of glorious weather and conversation with Bernie Prince of Freshfarm Markets in Washington, DC. We celebrate the wild abundance of the market, and hear tales of the people and the fresh, local foods that make market day so exciting.
The mission of FRESHFARM Markets is to connect city dwellers with farmers and their locally grown food, educate the public about food and farming issues, provide vital economic opportunities for farmers, and celebrate the Chesapeake Bay watershed region’s agricultural heritage and bounty. FRESHFARM Markets started with one farmers market in the Dupont Circle neighborhood in 1997 and currently operates 11 producer-only farmers markets in DC, MD and VA. Programs of FRESHFARM Markets include: Chef at Market, Market Gleaning, FoodPrints local foods and gardening program, and Double Dollars for low-income families to purchase fresh foods at markets. Bernadine Prince is co-founder and co-director of FRESHFARM Markets. FRESHFARM Markets is a 501c3 nonprofit organization. More information at www.freshfarmmarkets.org. |
Tue, 15 February 2011
In our latest episode, Wild Abundance travels to Swoope, Virginia for a fun and fascinating conversation with Joel Salatin of Polyface Farms. Polyface is truly one of our favorite sources of amazing local food! In this conversation we do learn that there are a strangely high number of acres of American soil devoted to raising horses - but tune into to hear the real juicy meat of the show:
About Joel Salatin and Polyface - "The Farm of Many Faces":
Polyface, Inc. is a family owned, multi-generational, pasture-based, beyond organic, local-market farm and informational outreach in Virginia's Shenandoah Valley.
We produce:
We are in the redemption business: healing the land, healing the food, healing the economy, and healing the culture. Writing, speaking, and farm tours offer various message venues.
Experience the satisfaction of knowing your food and your farmer, building community. We are your clean meat connection.
Joel Salatin is unarguably the world's foremost voice on local, sustainable and artisanal farming. A prolific writer, speaker and advocate, Joel has been featured in the movies Fresh and Food, Inc. as well as in Michael Pollan's book, The Omnivore's Dilemma. His own writing includes the new release The Sheer Ecstasy of Being a Lunatic Farmer as well as Everything I Want to Do is Illegal, You Can Farm, Salad Bar Beef, Holy Cows and Hog Heaven, Pasture Poultry Profits and Family Friendly Farming.
Visit Polyface online at: www.polyfacefarms.com |
Wed, 22 December 2010
Last week Wild Abundance braved the midwestern cold to talk about one of our most favorite things - Rishi Tea! We sat down with co-owner Ben Harrison to celebrate:
Rishi Tea offers organic and Fair Trade Certified loose leaf teas, imported fresh each season and direct from origin. Traveling thousands of miles each year to work hands-on with tea growers allows Rishi Tea to produce rare and authentic loose leaf teas that offer an unparalleled level of freshness and quality. Taste true tea with over 200 loose leaf teas, including 7 First Place winners at the 2010 North American Tea Championship. |
Tue, 14 December 2010
Last year we discovered the culinary magic of ghee and have been enjoying it ever since. In the latest episode of Wild Abundance we sit down with Ancient Organic's Peter Malakoff to talk about artisan ghee and other fascinating topics:
Ancient Organics was founded by Peter Malakoff and is part of a life long practice and inquiry of optimum life. What began as a natural attraction to Vedic culture, quickly blossomed into rigorous studies of the ancient religions of the world. Learning Sanskrit to further his depth of understanding by reading the original texts without translation has sent Peter around the world as a lecturer and participant in the abundant gifts of life. Applying the laws of cause and effect to the body through Ayurveda was a natural progression. In 2004 he received a degree from Kalidas University in Ayurveda which became the foundation for continued education in the causes of health and disease of the body and mind. Peter returned to the US with this vision: The Ancient, Indigenous traditional, seasonal and local foods used in the past, properly used, will bring health in the present. Today, we help manifest this philosophy through making the finest ghee in the world. We source the best raw materials and uphold strict methods of preparation to provide an artisanal cooking oil which celebrates the principles of quality with no exceptions. Ancient Organics Ghee is a healthy cooking oil distilled from cow's milk. The essential fat of ghee is regarded by many cultures as a critical part of a balanced diet and has been prized for thousands of years for its nutritional value, high flash point, and rich flavor. Ghee can be used for all your cooking needs, from sautéing to baking. Make Ancient Organics Ghee your primary cooking oil and feel the difference! We source the best raw materials and uphold strict methods of preparation to provide an artisanal cooking oil which celebrates the principles of quality with no exceptions. Try it and experience for yourself what makes us #1 For more information, or to order, please go to our website: |
Tue, 30 November 2010
Wild Abundance paid a pre-Thanksgiving visit to Dolcezza gelato in Georgetown for a delicious conversation with owners Robb and Violetta. Some tasty bits of this episode include:
Dolcezza is a charming little gelateria located in Washington DC, serving daily-made artisanal gelato in three cafes and several downtown farmers'markets. We produce small batches of hand-made gelato every morning in our Georgetown shop, using the best available ingredients: local fruits, herbs, eggs, cheese, milk and cream. Combining old-world methods and a curiosity for innovation, we create an exquisite gelato with a conscience. Most ingredients are grown locally by our farmer friends, who hand-pick their produce at peak ripeness before bringing it to the market the next day. We squeeze the citrus one by one, melt the chocolate, infuse the herbs, grind the spices and roast the nuts, all with our own hands, every step of the way. Creating an artisanal product has taught us to measure time with the seasons and to stay close with our local farmers as they bring us beautiful bounty from their land. Our philosophy is simple. Be curious. Be spontaneous. Play with your food. Support local farmers and make exquisite gelato. |
Tue, 2 November 2010
This episode of Wild Abundance finds us back in one of our favorite food towns, Ann Arbor, MI where we talk to James Beard nominated Chef Alex Young at Zingerman's Roadhouse. Among many flavorful topics we discuss:
The Roadhouse is the 7th business in the Zingerman’s Community, joining the Deli, the Bakehouse, Catering, Mail Order, ZingTrain, Coffee Company and Creamery. As with everything we do, the Roadhouse focuses on traditional, full-flavored food. In this case, we’re working to bring as many of the great traditional tastes of North America to Ann Arbor eaters as we can possibly find. Over the last four years, we’ve had a great time learning ever more deeply about American cooking traditions and tastes, trying country hams, oysters, cheeses, wild game, great free-range antibiotic-free pork, real pit barbecue, stone-milled organic grits and much more. The results of all our learning are extensive and the good news for you (we hope!) is that there’s a wide range of really good American food for you to try. Things like: Really great fish (although you can’t see it from just looking at a menu, there really are big quality differences in fresh fish and you really can taste the difference!). Pit-smoked Eastern North Carolina barbecue. An array of fresh oysters from all three coasts. From really amazingly delicious hamburgers (From Niman Ranch beef, ground fresh and hand-shaped every day) to Tennessee-style buttermilk fried chicken. Homemade macaroni and cheese made with Martelli (I know it’s not American but it’s so darned good that I can’t justify not using it . . . ) macaroni, raw milk Vermont Cheddar and a homemade cream sauce. Crab cakes made from fresh Maryland crab. Great grits from South Carolina, really wild wild rice from Minnesota, Pennsylvania Dutch creamed corn (made from traditional dried corn). We also bring an abundance of local produce to the Roadhouse. We’re particularly exicited about the meats and the heirloom varietals of tomatoes, peppers and more that we grow at our own Cornman Farms just up the road in Dexter.
|
The Wild Abundance Radio Show
Categories
generalArchives
MayApril
February
December
November
October
September
August
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 | ||
Syndication
