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Bonus Episode: Castle Valley Mill with Mark and Fran Fisher

Terroir Taste and Travel

Release Date: 02/26/2019

Food activist uses terroir as means tool to develop gastrodiplomacy show art 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 show art 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 show art 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 show art 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 show art 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 show art 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 show art 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 show art 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 show art 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 show art 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.  

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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.