Rural activist starts Appalachian Staple Foods Initiative
Release Date: 08/11/2020
Food activist uses terroir as means tool to develop gastrodiplomacy
Terroir Taste and Travel
Credit: Ash Nayler: http://ashnayler.com 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. Since 2006, Terroir has convened international and Canadian hospitality industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education, networking and inspiration. https://terroirtasteandtravel.libsyn.com/food-activist-uses-terroir-as-means-tool-to-develop-gastrodiplomacy...
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Food activist uses terroir as means tool to develop gastrodiplomacy
Terroir Taste and Travel
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.
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Rural activist starts Appalachian Staple Foods Initiative
Terroir Taste and Travel
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.
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020: Ohio miller adds organic grain and bean crops to the local food movement
Terroir Taste and Travel
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.
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019: Ursa Bakery with Claire Kopp McWilliams
Terroir Taste and Travel
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.
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018: Hernshaw Farms with George Patterson
Terroir Taste and Travel
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.
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017: J.Q. Dickinson Saltworks_Nancy Bruns
Terroir Taste and Travel
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.
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016: Twisted Tree Farm_Akiva Silver
Terroir Taste and Travel
Akiva Silver shares his passion for growing chestnut trees in addition to everything you want to know about chestnuts.
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015: Wild for Salmon with Steve Kurian
Terroir Taste and Travel
Steve shares his experience fishing for wild Sockeye Salmon on the Bristol Bay in Alaska.
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Bonus: The Simple Green with Heidi Richter
Terroir Taste and Travel
Heidi Richter, award winning host of the plant-based recipe blog, The Simple Green, share her experience living in Nanaimo on Vancouver Island.
info_outlineToday’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.